Tangy Slow Cooker Pot Roast Recipe

Cooking Directions

• STEP 1.Season the pot roast with salt and pepper.
• STEP 2.In a large skillet, heat oil over medium-high heat and brown the roast on all sides.
• STEP 3.Transfer the roast to a slow cooker.
• STEP 4.In a small bowl, whisk together Worcestershire sauce, balsamic vinegar, Dijon mustard, garlic powder, and onion powder.
• STEP 5.Pour the sauce over the roast in the slow cooker.
• STEP 6.Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender.
• STEP 7.Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before slicing.
• STEP 8.Serve the sliced pot roast with the sauce from the slow cooker.
• STEP 9.Garnish with fresh parsley, if desired.

Cooking Tips

• For extra flavor, you can sear the roast in the skillet before transferring it to the slow cooker.
• If you prefer a thicker sauce, you can mix cornstarch with water and add it to the slow cooker during the last hour of cooking.
• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the sliced pot roast and sauce in a microwave-safe dish and heat in the microwave until warmed through.
• You can also use the leftover pot roast to make sandwiches or tacos.

Storage and Serving

• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the pot roast in a microwave-safe dish until warmed through.
• Serve the pot roast with mashed potatoes and roasted vegetables for a complete meal.